Ingredients
Brine solution, Buttermilk Culture, Liquid Rennet, Milk, Salt
1 cup of Heavy Cream, 8 cups of Whole Milk, Salt, Vinegar
Fermentation Agent
Brevibacterium linens
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Things you need
Cheese Press, Cheesecloth, Draining mat, Heavy weight, Knife, Plastic wrap
Bowl, Cheesecloth, Sauce pan, Stirrer
Preparation Time
2- 3 hours
2- 3 hours
Refrigeration Temperature
Shelf Life
1- 2 Weeks
1- 2 Weeks